Sunday, May 26, 2013

Summer Solstice Chicken

Let me introduce y'all to an excellent cookbook:

Chicken and Egg by Jessica Cole

I picked it up on a whim one day at Anthropologie because it was on sale.  It was a good decision!  Every recipe that I've tried so far has been delicious, and there are so many more that I still need to try.  

As you probably guessed, all of the recipes involve chicken and/or eggs as ingredients.  Those of you who know me in person know that I don't eat a lot of meat in general (not that I'm a vegetarian), but chicken is definitely my favorite meat.  The nice about this cookbook is that almost all of the recipes have common ingredients and are easy to make. 

The book also doubles as a memoir of sorts.  The author raises her own chickens in her backyard.  If you're interested in urban homesteading, you would probably enjoy that part of the book.  My sister has chickens on her farm, so I got her this book for her birthday last year.  

One of my family's favorite recipes to make from this cookbook is the Pan-Roasted Chicken Breasts over Roasted Potato Salad.  It's got radishes, green onions, and hard-boiled eggs in there too, and it's a great meal for summer days.  The salad is even good without chicken.  I would recommend this cookbook for that recipe alone.

The recipe my mother and I made tonight, which I am going to share with you here, was the Summer Solstice Chicken.  It was easy to make and extremely flavorful.  

You make a (very) bright green marinade (see below) with springy herbs and onions the night before, and then all you have to do the day of is grill the marinated chicken!  It's so nice for hot summer days when you don't want to use the oven and heat up the house.  

The recipe wasn't kidding when it said bright green.

We also grilled up some fresh corn on the cob, and my mom made these biscuits that have 7up in them (sounds weird, but they're surprisingly good).  

Mom was grillmaster for the night

And the end result:

The author also suggests slicing the chicken and serving it in pita pockets with sliced tomatoes, cucumbers, and onion, with sour cream and a lil' dill on top.  I think we had some leftovers tonight, so that'll probably be my lunch tomorrow.

Here's the recipe!

Summer Solstice Chicken (from Janice Cole's Chicken and Egg)
Serves 4

4 green onions (green parts only), coarsely chopped
3/4 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped onion
1/3 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh dill
4 garlic cloves, coarsely chopped
1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
4 boneless, skinless chicken breast halves (about 1/2 lbs)

Combine all of the ingredients, except the chicken, in a blender container and blend until smooth and bright green in color.  Put the chicken breasts in a resealable plastic bag and pour the marinade over them.  Put in a shallow pan and marinate in the refrigerator for 8 hours or overnight.

Preheat the grill to medium.  Remove the chicken from the marinade and discard the marinade.  Oil the grill grate and grill the chicken, covered, for 8 to 10 minutes or until no longer pink in the center. 

Serve immediately.

Note:  We put the chicken in a casserole dish and poured the marinade on top to leave overnight in the fridge, then flipped the chicken in the morning so it would get coated on both sides.  It was less messy that way than using a plastic bag.  We also added a smidgen more garlic than suggested, because why not?  I personally would go a little lighter on the dill next time we make it, but my parents thought it was perfect as is.  

If you give this recipe a try, let me know how you like it!  

No comments:

Post a Comment